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Chef John's Taco-Stuffed Zucchini Boats
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Try Chef John's delicious zucchini boats filled with flavorful taco-seasoned ground beef - no tortillas needed!
Ingredients:
  • 1 tablespoon olive oil
  • 0.66666668653488 cup diced yellow onion
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 2 tablespoons diced jalapeno pepper
  • 1.5 teaspoons kosher salt, divided, or to taste
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 pinch cayenne pepper, or to taste
  • 2 teaspoons cornmeal
  • 1 pinch freshly ground black pepper to taste
  • 1 cup tomato sauce
  • 0.5 cup water
  • 4 large zucchini, halved lengthwise
  • 1.5 cups grated pepper Jack cheese
Instructions:
  • In a skillet over high heat, sauté olive oil, onion, and ground beef until the onion is translucent and the beef is browned. Add garlic and jalapeno pepper for 2 minutes. Mix in salt, chili powder, paprika, cayenne, cumin, oregano, cornmeal, and black pepper, and cook for an additional minute.
  • Combine tomato sauce and water in a pot and bring to a lively boil. Lower the heat to medium and simmer, stirring here and there, until the mixture reaches your preferred thickness, for about 5 to 10 minutes. Take it off the heat and let it cool.
  • Hollow out the center of each zucchini using a teaspoon or melon baller to make a "boat." Sprinkle generously with the remaining kosher salt and allow it to rest for 15 to 20 minutes.
  • Preheat your oven to 400 degrees F (200 degrees C) and prepare a baking sheet with a silicone liner.
  • Blot excess moisture from the zucchini with a paper towel. Fill each boat with taco meat mixture and generously top with pepper Jack cheese before baking.
  • Place in the oven until the cheese is golden and the zucchini is tender, approximately 20 minutes. Check for doneness by inserting a sharp knife. Serve hot.

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